Milk
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 1/2 teaspoons baking powder
6 large eggs
1 teaspoon vanilla extract
50 milliliters rum
Fillling
400 grams semisweet chocolate, chopped
700 milliliters heavy cream
6 large eggs
6 tablespoons granulated sugar
50 milliliters rum
14 grams unflavored gelatin
Coating
340 grams semisweet chocolate
1 1/2 cups heavy cream
4 tablespoons granulated sugar
750 grams crushed peanuts
Milk
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 1/2 teaspoons baking powder
6 large eggs
1 teaspoon vanilla extract
50 milliliters rum
Fillling
400 grams semisweet chocolate, chopped
700 milliliters heavy cream
6 large eggs
6 tablespoons granulated sugar
50 milliliters rum
14 grams unflavored gelatin
Coating
340 grams semisweet chocolate
1 1/2 cups heavy cream
4 tablespoons granulated sugar
750 grams crushed peanuts
Beat the eggs and sugar until smooth and creamy
Add the flour, chocolate chips, and rum a little at a time, beating well after each addition
Add the baking powder and mix with a spatula
Pour into a round cake pan (greased) and bake at 135°C for 20-25 minutes
Prepare the filling: melt the chocolate with the heavy cream in a double boiler. Reserve
Beat the whites until stiff and fold gently into the melted chocolate
Add the rum, eggs, and sugar, mixing slowly
Dissolve the gelatin in 5 tablespoons of water, let it cool, and mix into the filling
For the coating: melt the semisweet chocolate chips with the granulated sugar in a double boiler until smooth
Add the heavy cream a little at a time, stirring well after each addition
Assemble: remove the cake from the pan and place on a flat surface
Cut the cake in half, spread the filling on the bottom half, and top with the other half
Align the filling with the top and cover the cake with a generous amount of coating using a spatula until smooth
On the sides, spread the coating in motion from top to bottom
Dress the sides with peanuts
Let it cool for 2-3 hours before serving
Yields 10 servings.
